Friday, March 24, 2017

Cedar planked Tilapia

On the plate
Cedar planked Tilapia
Roasted Mushrooms
Roasted Broccoli

If you have never experienced the delectable flavor of cedar planked fish then this is a must try recipe for you this summer. Fish cooks in its own moist juices, infused with the sweet smokiness of the cedar plank. Cedar plank cooking is not restricted to fish, you can use other types of meat as well. Serve right off the plank and the conversation is sure to revolve around the concept of cooking on planks.
Here I marinated tilapia fillets with olive oil and mustard. To balance the tartness of the mustard I drizzled a little ice wine syrup. The light sweetness of this syrup tastes awesome on this smoked grilled tilapia. Serve over crisp lettuce with grilled broccoli and mushrooms and a side of pineapple wedges. A totally wholesome and delicious lunch Buddha bowl.
Some thoughts on safety. Always exercise caution when using this technique of cooking. Make sure the plank is well soaked before cooking. The plank can catch fire on the edges after being on heat for a while. So have a spray water bottle handy for any flare ups. Also make sure the plank is completely extinguished before discarding it.

Cedar planked Tilapia
Ingredients: (serves 4)
4 boneless tilapia fillets
1 tsp olive oil
3 tbsp grainy mustard
cracked black pepper
salt to taste
1 cedar plank
1 tbsp ice wine syrup
  1. Pre heat your BBQ to medium high.
  2. Soak the cedar plank in water for 2 hours and then drain. Very lightly spray with oil.
  3. Rinse the fish fillets under cold water and then pat dry. Generously season the fillets with salt and pepper on both sides.
  4. Mix together olive oil and mustard. Spread this all over the fish.
  5. Place the fish on the prepared cedar plank. Place the plank on the hot grill. Cover the grill and cook till fish cooks through and reaches an internal temperature of 135 F. This will take about 20-30 minutes. Keep a spray water bottle handy for any flare ups.
  6. Transfer the plank carefully on a serving platter and drizzle with ice wine syrup. 
  7. Serve right off the plank.

Grilled Broccoli and Mushrooms
Ingredients: (serves 4)
1 lb white button mushrooms
1 whole head broccoli
olive oil
Freshly cracked black pepper
Salt to taste (optional)
  1. Trim the broccoli into medium sized florets. Clean the mushrooms.
  2. Drizzle olive oil on all of the above. Season with pepper. 
  3. Place on the pre-heated grill. Cook turning occasionally till slightly charred and tender. 
  4. Sprinkle salt just before serving if desired. 

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